Group Crust
Ingredient
KG
%
Graham crackers (crushed)
0.113
100.00
Butter
0.084
75.02
Sugar
0.056
50.00
Total Weight: 0.253
Group Filling
Ingredient
KG
%
Banana Lacatan variety
0.250
-
BAKELS LES FRUITS 50% APPLE
0.500
-
Cinnamon powder
0.001
-
BAKELS BAKE STABLE CUSTARD MIX
0.060
-
Cold water
0.180
-
APITO BUTTA VANILLA ESSENCE
0.006
-
Total Weight: 0.997
Group Topping
Ingredient
KG
%
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
100.00
All Purpose Cream
0.100
50.00
Cold water
0.100
50.00
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.020
10.00
Total Weight: 0.420

How to do it:

Crust:
1. Melt butter and combine with crushed graham crackers.
2. Mix thoroughly and press mixture onto bottom and ½ inch upside of an 8-inch removable bottom pan or spring form pan.

Filling:
1. Peel and cut banana into slices.
2. Combine cinnamon powder and Les Fruits Apple 50%. Set aside.
3. Layer banana slices into prepared crust, followed by Les Fruits Apple-cinnamon mixture.
4. In a mixing bowl, combine Bakels Bake Stable Custard Mix and water until homogeneous.
5. Mix the custard mixture at high speed for 5 minutes.
6. Add the Apito Butta Vanilla Erssence.
7. Spread evenly over the apple-cinnamon mixture.

Icing:
1. Combine Whip Brite and cold water in a mixing bowl and mix for 2 minutes at high speed.
2. Add the all purpose cream and continue mixing at high speed for 3 minutes.
3. Pipe on top of the Banana Apple Custard filling. Drizzle with Diamond Glaze Caramel Toffee. Freeze overnight.

Yield: 1 piece x 8” pie

Display Conditions

Display Conditions

Chilled

Category

Category

Pastries, Pies

Finished Product

Finished Product

Pie